Step 1

Cut the chicken into pieces to fit your pot, and peel and cut your vegetables.

Step 2

Then, bring chicken, water, and salt into a large pot at medium-high heat and boil. Once foam starts forming on the surface, skim and discard.

Step 3

After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn the heat down and gently simmer for about 30 minutes. Do not boil.

Step 4

Add the carrots and cilantro, and if you are using other veggies, add them 15 minutes later since carrots take longer to cook.

Step 5

Check the chicken for doneness, and once cooked, remove it and set it aside to cool.

Step 6

Keep simmering the broth for about ten more minutes until carrots are completely cooked and tender.

Step 7

When the chicken pieces have cooled, shred them or cut them into small bite-sized pieces. Dice the carrots once they are cooked and set aside.

Step 8

Strain the broth using a large fine mesh strainer. Return the chicken broth to the pot and let it settle for about 8-10 minutes; remove the fat that rises to the surface using a large spoon. If you are not using the broth right away, you can skim off the fat after placing the broth in the fridge for some time.

Step 9

Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) and a serving of shredded chicken and carrots in a medium-sized bowl and stir in the warm broth. Let everyone garnish their own soup.